Prep 0 mins
Cook 0 mins
This is the bread made by drovers in the Australian outback. It's great camping food as it's traditonally cooked in the coals of a camp fire.
- 2 1⁄2 cups plain flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon butter
- 1 teaspoon sugar
- 1 cup milk, fresh,powdered (or you can just use water)
- The best way to make this is to mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes.
- Then wrap it in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it's done.
- I've also had it where you just throw the dough into the coals and pull off the blacked outside when it's done and eat the inner part.
- To cook it in the oven preheat to 350 degrees F.
- Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.
- Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
- Doing it this way though is not traditional and just won't taste the same.
- You eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
- This is great camping food and always brings back many happy camping memories.
This bread was so easy to make and tasted so yummy! Made this recipe in the oven but would love to try and make this recipe while camping with my girl scout troop. My girl scouts troop shared their damper with other girl scouts during our recent "Thinking Day" celebrate in which my troop was studying Australia. Best when right out of the oven and can be served with many toppings such as honey, marmalade, apricot perserves or raspberry perserves. Bread can be torn to eat or sliced but doesn't serve up neatly.
Oh, this is so tasty warm from the oven, drizzled with golden syrup and oozing with a pat of butter on top. This is very similar to Irish Soda bread, but has a different taste. Don't expect to neatly slice this bread - it is more of a tearing bread. I made it in the oven and it came out great - would love to try it camping using the campfire method sometime as well. I did knead the dough briefly on a floured board, but only about 1-2 minutes as it seemed ready to bake by then. My family devoured the entire loaf in under 5 minutes and everyone enjoyed it. Thanks for sharing!
I followed the recipe exactly for an oven but it didnt seem to cook. It was very doughy and heavy. I even put it back in for an extra 20 minutes before giving up